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Tequila Lime Flank Steak Fajita Salad with Chile Lime Vinaigrette

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tequila lime flank steak

  • 1 (2 pound, 1-inch) thick flank steak
  • 1/3 cup tequila
  • 1/4 cup olive oil
  • 1/4 cup lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • zest of 2 limes
  • 1/2 red pepper, thinly sliced
  • 1/2 green pepper, thinly sliced
  • 1 tablespoon olive oil
  • 1 head of red romaine lettuce, washed, dried and torn
  • 1/2 cup black beans
  • 1/2 cup copycat chipotle corn salsa
  • 1 ounce colby jack cheese, freshly grated
  • 1 avocado, sliced
  • blue tortilla chips for topping

chile lime vinaigrette

  • 2 tablespoons olive oil
  • 1 tablespoons rice vinegar
  • 1/2 tablespoon red pepper or chile oil
  • 2 teaspoons honey
  • the juice of 2 limes
  • a pinch of salt + pepper


tequila lime flank steak

  • Whisk tequila, olive oil, lime juice, salt, pepper and lime zest in a bowl until combine. Add flank steak to a ziplock bag or baking dish and pour marinade ingredients over top. Marinate (in the fridge!) for 2-24 hours, flipping steak a few times. When you’re ready to make the salads, heat the broiler in your oven on the highest setting and place an oven rack directly underneath. Broil steak for 5 minutes, flip and broil for 5 minutes more. If your steak is 1-1 1/2 inches thick, this will result in steak that is done medium-well. Let it rest for 5-10 minutes, then slice thin strips on an angle. You can cook the steak however you’d like! You can grill the steak if desired.
  • While the steak is cooking/resting, heat a skillet over medium heat and add olive oil. Add peppers with a pinch of salt and pepper, tossing to coat and cook for 5-6 minutes, until slightly soft.
  • To assemble the salad, place lettuce in the bowl with a pinch of salt and pepper, toss, and cover with flank steak, black beans, corn salsa, peppers, cheese, avocado and tortilla chips. Top with dressing and toss!

chile lime vinaigrette

  • Combine all ingredients in a mason jar, shaker bottle or large bowl and shake/whisk until combined.

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